Moroccan desert soup

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Recipe by Damaris Beems Course: SoupCuisine: Moroccan




Cooking time


Total time



Sweet and spicy. Savory too. Exactly the right consistency. Soft in your mouth. Complex flavors without being distracting. It sounds like literature, but it is simply a hero of a soup. An every day soup. Stand up whoever doesn’t like this soup. I accept the challenge. That’s how confident I am.


  • 1 1 onion

  • 5 stems 5 celery

  • 500 gram 500 carrots

  • 150 gram 150 red lentils

  • 1 table spoon 1 harissa

  • 250 gram 250 dates

  • 2 table spoon 2 cumin seeds

  • 1,5 liter 1,5 vegetable broth

  • 1 1 Lemon

  • 0,5 bouquet 0,5 cilantro and chives

  • olive oil

  • salt and pepper

Cooking time

  • Heat the olive oil in a soup pan. Fry the onion in it until soft and translucent. Then add the celery and stir. Let it cook for a while. Peel the carrots and cut them into pieces and then add them too.
  • Dissolve the vegetable stock tablets in 1.5 liters of hot water and pour it over the vegetables. Stir well and let everything boil for a while. Add the lentils and let them cook.
  • Meanwhile, pit the dates and cut them into quarters. Keep a few for garnish. You cut it into small pieces.
  • Now add the dates and let the soup boil for 5 minutes. Puree the soup with the immersion blender. See for yourself if it’s too thick or not. You can always add a little water to it. Season with the harissa and with salt and pepper.
    Finely chop/cut the herbs and use them for garnish. Just like the finely chopped dates you’ve been holding back.

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